| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian, Desserts |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
ALL-PURPOSE FLOUR |
| 1 |
pn |
SALT |
| 1/2 |
ts |
BAKING POWDER |
| 2 |
|
EGGS |
| 4 |
ts |
SUGAR |
| 2 |
tb |
BUTTER |
| 1 |
c |
MARSALA OR DESSERT WINE |
|
|
OLIVE OIL |
| 1/2 |
lb |
RICOTTA CHEESE |
| 4 |
ts |
ORANGE FLOWER WATER |
| 1/2 |
c |
DICED CANDIED ORANGE OR CITRON |
| 1 |
oz |
BITTER CHOCOLATE, CRUSHED |
|
|
CONFECTIONERS' SUGAR |
INSTRUCTIONS
1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well. 2.
Gradually add enough wine to make a firm dough. Knead until smooth &
elastic. Roll into very thin sheets; cut into 12 squares. 3. Place metal
cannoli tubes diagonally onto each square so tube divides each square into
2 triangles. Lay points of triangles over tubes so they meet in middle.
Separate remaining egg & use a little of the egg white to moisten overlap.
Press gently to seal. 4. Heat 3-4 inches deep olive oil in deep pan. Fry
cannoli until golden brown, drain well on paper towels, & cool. Remove
metal tubes. 5. Combine remaining part of egg with ricottta cheese, orange
flower water, candied orange, & chocolate & blend well. Fill cannoli with
cheese mixture. Sprinkle with confectioner's sugar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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